Polenta And Poached Eggs With Spinach And Mushrooms Recette

Indulge in a healthy and delicious twist on Eggs Benedict! This creamy polenta, topped with perfectly poached eggs and a vibrant spinach and mushroom sauce, is a satisfying and elegant meal. A healthier alternative to traditional brunch fare, this recipe is low in processed foods and perfect for those following the South Beach Diet (later phases). Impress your family and friends with this sophisticated yet surprisingly easy recipe!

Préparation 15 min

Cuisson 40 min

Calories 424.5 kcal

Protéines 49g

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Polenta And Poached Eggs With Spinach And Mushrooms

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Polenta And Poached Eggs With Spinach And Mushrooms

Yellow Cornmeal
4 cups water
1/8 teaspoon salt
Dried Basil
2 large eggs
2 tablespoons white vinegar
1 tablespoon olive oil
2 cloves minced garlic
Onion
Frozen Chopped Spinach
Mushroom
1 tablespoon balsamic vinegar
1/2 cup spaghetti sauce
Grated Parmesan cheese (optional)
Salt and pepper to taste

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Comment préparer Polenta And Poached Eggs With Spinach And Mushrooms

Bring 1 cup of water and 1/8 teaspoon salt to a boil in a small saucepan.
In a separate bowl, whisk together 1/2 cup coarse cornmeal and 1/4 cup cold water to form a smooth paste. This prevents lumps.
Gradually whisk the cornmeal paste into the boiling water. Reduce heat to low and simmer, stirring frequently, for 15 minutes, or until the polenta thickens. Add more water if needed to reach desired consistency.
While the polenta simmers, prepare the poached eggs: In a medium saucepan, gently simmer 4 cups of water with 2 tablespoons of white vinegar.
Once simmering, carefully crack 2 eggs individually into the water. Gently spoon the water over the eggs to help them form and retain their shape. Poach for 3-5 minutes, depending on your desired yolk consistency.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Sauté 1/2 cup chopped onion and 2 cloves minced garlic for 2 minutes.
Add 8 ounces of sliced mushrooms and cook for another 2 minutes.
Add 5 ounces of fresh spinach (thawed and squeezed dry if frozen) to the skillet. Cook for 4-5 minutes, or until wilted.
Stir in 1/2 cup of your favorite spaghetti sauce and 1 tablespoon of balsamic vinegar. Heat through.
Season the spinach and mushroom sauce with salt and pepper to taste.
To assemble, spoon the cooked polenta onto two plates. Top with the spinach and mushroom sauce and two poached eggs per plate.
Garnish with grated Parmesan cheese (optional).
Enjoy!

Nutrition Information (Approximate per serving)

Sodium

31 g

Sugar

36g

Fat

25g

Carbs

14g

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Questions fréquentes

Combien de temps faut-il pour préparer Polenta And Poached Eggs With Spinach And Mushrooms ?

Polenta And Poached Eggs With Spinach And Mushrooms prend environ 55 minutes du début à la fin — environ 15 minutes de préparation et 40 minutes de cuisson.

Combien de calories contient Polenta And Poached Eggs With Spinach And Mushrooms ?

Polenta And Poached Eggs With Spinach And Mushrooms contient environ 424.5 calories par portion, avec environ 49 g de protéines, 14 g de glucides et 27 g de lipides.

De quels ingrédients ai-je besoin pour Polenta And Poached Eggs With Spinach And Mushrooms ?

Les principaux ingrédients de Polenta And Poached Eggs With Spinach And Mushrooms sont Yellow Cornmeal, Water, Salt, Dried Basil, Eggs, White Vinegar. Consultez la liste complète avec les quantités ci-dessus.